Italian Summer Salad

by Karen Nunes

3 leaves each; Romaine Lettuce, Butter Lettuce and Spinach
6-8 pcs Red and Yellow Bell Pepper; slice narrow 1" long pieces
10 pieces Mozzarella Cheese; cut thin 1" slices
2 hard boiled eggs; sliced, or cut into wedges
Pinch fresh chopped Basil Leaf
8-10 Red Cherry Tomatoes; cut in half or wedges
8 fresh Asparagus; Steamed, chilled and chopped small piece

In large bowl, sprinkle salad with a very light dash of Seasoned Salt, and toss well. Chill until ready to serve. When you are ready to serve salad, add dressing and toss well.

Italian Summer Salad Dressing
⅛ cp Raspberry Vinegar
¼ cp Extra Virgin Olive Oil
1 tsp Sesame Seeds, toasted
Pinch each of Salt and; Pepper
Pinch of Dry Mustard

4 servings